3 cups unpeeled potatoes, cubed 1 to 1 1/2-inch pieces
1/2 cup plain low-fat yogurt
1/4 cup shredded Swiss cheese
2 Tbsp skim milk
1/2 tsp salt
1/8 tsp pepper, white or black
2 medium green onions (2 Tbsp)

1. In 3-quart saucepan, place potatoes and enough water to cover. heat to boiling. Reduce heat to medium; cover and simmer 15 to 20 minutes or until tender. Drain potatoes.

2. In large bowl, mash hot potatoes. Beat in yogurt, cheese, milk, salt and pepper with electric mixer on low speed until light and fluffy. Stir in onions.

TIPS: Russet potatoes are a favorite for mashed potatoes, but in this recipe try using Yukon Gold for a richer, sweeter flavor and creamy yellow color.

Potatoes (preferably big ones) as much as you want
Sauce
1 finely chopped green pepper
2 Tsp. Soy sauce
1 Tsp. vinegar

Directions

1. Peel the potatoes
2. Put the grater(the kind that you use to grate cheese) into a bowl of
water
3. Grate the potatoes. Let them fall into the water (This will prevent
potatoes from changing colors)
4. Filter them with a fine cloth or sieve. Do not throw away the water.
5. Leave the water for a minute. After a while there will be some starch at
the bottom.
6. Carefully throw away the water but not the starch at the bottom
7. Mix the potato and the starch together.
8. Put little bit of oil in the pan.
9. Put the mixture on the pan with a spoon (make it in a small circle) and
fry it.
10. It ¡s more tastier if you let it turn brownish
11.Make the sauce. Do not put the sauce on the pancakes. It ¡s salty. You
dip them in the sauce everytime you take a bite.

2 lbs potatoes
3 tbsp flour
3 tbsp. evaporated milk
1 onion, grated
2 eggs
salt
freshly ground white pepper
oil for frying

Directions

Peel potatoes and dry with paper towels. Grate them into bowl (large disc)
In another bowl mix flour and milk together, add onion and eggs. Mix well.
Drain liquid from potatoes and add to egg mixture. Season with salt and
pepper.
In a frying pan heat up oil real good over medium heat. For each pancake
use about 2 tablespoons potato mixture; flatten in skillet a little and
fry them about 3 minutes each side, or until golden brown. Place on
warm plate and continue frying the rest. Serve hot with applesauce or
peel and core some apples, slice them and fry them in some butter. Or
serve with a dollop of sour cream and a scoop of applesauce.

6 Idaho potatoes, baked and then chilled with their skins on
8 tbsp (1 stick) butter
1 tsp salt, or to taste
2 tbsp chopped fresh dill
1 tbsp fresh parsley

Directions

1. Preheat the oven to 400 degrees.

2. Slice the potatoes very thin and lay them in a buttered baking dish,
each slice slightly overlapping the one next to it. Dot with the butter
and sprinkle with salt.

3. Bake until golden brown & crunchy, about 25 to 30 minutes.

4. Sprinkle with chopped dill & parsley.

6 medium potatoes
1/4 teaspoon salt
2 fresh meentos or one 4 oz. can of chopped
1/4 teaspoon onion juice

Directions

Wash and pare potatoes and cup into 1/2 inch squares. Dry potato
pieces well. French fry them in beef suet until a delicate brown
in color. Drain on paper towel. Sprinkle with the salt. Transfer
potatoes to a frying pan with a little melted butter. Add chopped
pimentos (red pepper may be substituted today) and add one teaspoon
of onion juice. (Today 1/4 to 1/2 cup finely chopped onion may be
substituted). Cook over medium heat until the dish is well warmed,
tossing to prevent burning. This dish is to be light and fluffy,
not mashed down into the pan.

The adding of a light cheese sauce or melted cheese (grated italian
cheese is used in some places today) will turn the dish into Potatoes
O’Brien Au Gratin and is not considered, by some, authentic.

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4 Med. Potatoes
2 Tbsp. Canola Oil
1 Tsp. Dried Rosemary leaves
1 tsp. black pepper
1 tsp. salt
1/2 tsp. dried Thyme
1/2 tsp. garlic powder
1 tsp. paprika

Method

Wash potatoes, removing any dirt from skin and pat dry. Cut into chunks about
1 inch square. In a med. bowl toss potatoes in canola oil. Toss again with
salt, pepper and other spices. Put bowl in microwave and cook for about 8
mins. on med high to high. Stir once during cooking. Finish potatoes in oven
until tender and nicely browned.

2 med potatoes
salt
2 tbsps oil
1/4 c honey

Directions

Peel potatoes and put in a pan of cold water, bring to the boil then drain
immediately. Place potatoes in a baking dish with oil and butter and
sprinkle with a little salt. (Sprinkling with a little salt gives a light,
crunchy crust.) Bake at 180 C for 20 mins. Baste with honey and
bake a further 20 minutes. Serve with any roast meat.

How visitors found this page:

• www potatorecipe com

2 c potatoes — thinly sliced
salt, pepper, and nutmeg to taste
2 tbsps butter
3/4 c half and half
2 eggs
parsley — chopped

Directions

Preheat oven to 350°.
In saucepan cook potatoes in boiling water about 5 minutes, until almost
tender. Drain; pat dry. Arrange a layer of potato slices over bottom of
well-buttered 3-cup ovenproof dish. Sprinkle with salt, pepper and nutmeg;
dot with some of the butter. Continue layering potatoes with seasonings
and butter until all of the potatoes are used. In bowl beat milk and eggs.
Pour over potatoes. Bake for 25 to 30 minutes until potatoes are tender
and custard mixture is just set but still soft. Sprinkle with chopped
parsley. Serve warm.

How visitors found this page:

• bahama baked potatoes
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4 Potatoes, sliced
1 Onion, sliced fairly thin
4 oz. Cheese, grated
1 T. Margarine
4 rashers Bacon, fried or microwaved
(In a pinch/rush, I’ve used the (a-hem) real bacon bits that are in a
jar. The recipe has tasted fine, just sprinkle liberaly.)

Directions

Layer: Potatoes and margarine; then, onions; then, bacon; then, cheese.
Repeat. Cook on low for 8 to 10 hours. This recipe serves 6.

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6 meduim baking potatoes, washed, unpeeled, and not cut in chunks
2 1/2 c. grated sharp cheddar cheese (I use white for appearance)
1/4 c. (1/2 stick) butter
1 c. sour cream, room temperature
1/3 c. minced onion
Salt and freshly ground pepper to taste
Paprika

Directions

Boil potatoes until tender. Drain. Cool slightly; peel. Shred into
bowl.

Preheat oven to 350 degrees F. Butter 8-in square baking dish. Cook 2
c. cheese and butter in heavy sauce pan over low heat until almost
melted, stirring constantly, about 1 minute. Remove from heat. Stir in
sour cream and onion. Season with salt and pepper. Fold into
potatoes. Pour into prepared dish. Top with remaining 1/2 c. cheese;
sprinkle with paprika. Bake until bubbly, about 30 minutes.

Can be prepared ahead; increase baking time to about 45 minutes.